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Recipe of the Day: Grapefruit and Jicama Salad

By Mark Bittman March 25, 2009 12:09 pmMarch 25, 2009 12:09 pm

The refreshing, light nature of this Vietnamese salad, traditionally made with rau ram, a minty herb, makes it a great complement to a dish with more powerful flavor — this pork clay pot, for instance.

Grapefruit and Jicama Salad

Summary

This isn't my recipe (it's from Charles Phan, of San Francisco's Slanted Door), but when I do make it, I often use fish sauce instead of soy.

Ingredients

2 cups shredded red cabbage

Salt and pepper

1/4 cup soy sauce

1 tablespoon rice wine vinegar or other vinegar

1 tablespoon sugar

1 teaspoon minced garlic

1 small chili, minced, or dried red pepper flakes to taste

1 tablespoon lime juice, or to taste

1 cup shredded jicama

1/2 cup shredded carrot, optional

2 teaspoons corn or canola oil

1/2 cup coarsely chopped mint leaves

1/4 cup chopped candied pecans or walnuts, optional

2 grapefruits, segmented, tough membranes removed

Method

1. Soak cabbage in salted water to cover while preparing other ingredients. Mix together soy sauce, vinegar, sugar, garlic, chili and lime juice; taste and add more lime juice if you like.

2. In a large bowl, combine jicama, carrots and oil. Drain cabbage, and crush it a bit between your hands. Toss it with other vegetables and oil, then with soy dressing. Taste and add a bit of salt and pepper if necessary. Divide among 4 plates and top with mint, nuts and grapefruit. Serve.

I have been on a salad craze lately. Sounds like others are playing around with similar combination s …. I use pumpkin seeds, lettuce, other veggies, beets, turnips, jicama, orange, grapefruit, switch around the vinegars, oil and other sauces to change the style or the theme. It is so versatile and quick.